ORIENTAL PORK AND EGGPLANT RECIPE RECIPES

Name: Pork and Eggplant in Hot Garlic Sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2-4 serving(s)
Ingredients: 1 large eggplant (or several small Asian); 2 tablespoons vegetable oil; 1/2 lb lean pork, cut in thin strips; 2 garlic cloves, minced; 1/2 inch piece gingerroot, minced; 2 teaspoons soy sauce (I use gluten-free tamari sauce); 2 teaspoons lime juice; 1 teaspoon sugar; 1 teaspoon dark sesame oil; 1 teaspoon dried hot chili flakes; 1 scallion, sliced thin (for garnish); 1/2 teaspoon sesame seeds (for garnish)

PORK AND EGGPLANT IN HOT GARLIC SAUCE RECIPE - FOOD.COM

Pork and Eggplant in Hot Garlic Sauce Recipe - Food.com image

Asian stir-fry. This is based on one of my favorite dishes at my favorite Chinese restaurant. Feel free to adjust seasonings to your personal preference. We like ours spicy and usually use more of the ginger, garlic and chiles.

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 2-4 serving(s)

Number Of Ingredients 12

Ingredients

1 large eggplant (or several small Asian)
2 tablespoons vegetable oil
1/2 lb lean pork, cut in thin strips
2 garlic cloves, minced
1/2 inch piece gingerroot, minced
2 teaspoons soy sauce (I use gluten-free tamari sauce)
2 teaspoons lime juice
1 teaspoon sugar
1 teaspoon dark sesame oil
1 teaspoon dried hot chili flakes
1 scallion, sliced thin (for garnish)
1/2 teaspoon sesame seeds (for garnish)

Steps:

Peel eggplant and slice into pieces approximately 1x2 inches and 1/4 inch thick. If using Asian eggplants, peel and slice into 1/4 slices.
Heat the vegetable oil in a non-stick wok or large skillet. Stir-fry eggplant strips until soft, drain, leaving oil in pan. Set eggplant aside.
Toss garlic and ginger in the hot oil. As soon as it turns fragrant add the pork and toss until just cooked through.
Add eggplant back to pan, stir to combine pork and eggplant.
Add remaining ingredients (except garnishes) and stir. Turn off heat and let mixture sit for a couple of minutes to blend flavors.
Plate the eggplant and sprinkle with garnishes.

Nutrition Facts : Calories 392.2, FatContent 23.2, SaturatedFatContent 4.4, CholesterolContent 66.9, SodiumContent 401.5, CarbohydrateContent 20.2, FiberContent 9.7, SugarContent 8.9, ProteinContent 28.2

ASIAN PORK AND EGGPLANT RECIPE - COOKEATSHARE

Asian Pork And Eggplant Recipe - CookEatShare image

Provided by Global Cookbook

Number Of Ingredients 15

Ingredients

1 x Peeled eggplant, (1-1/4-lb.) cut crosswise into 12 slices, (1/2-inch)
1 Tbsp. Vegetable oil
1 1/2 lb Pork tenderloin
1 tsp Vegetable oil
1/4 c. Coarsely shredded carrot
1/4 c. Minced canned water chestnuts
1/4 c. Diced red bell pepper
3 Tbsp. Rice wine vinegar
2 Tbsp. Chopped green onions
1 Tbsp. Low-sodium soy sauce
1 tsp Peeled grated gingerroot
1/2 tsp Grated orange rind
1/8 tsp Crushed red pepper
1 x Clove garlic, crushed
1 tsp Sesame seeds, toasted Fresh cilantro sprigs, (optional)

Steps:

Arrange eggplant in a single layer on a baking sheet. Brush slices with 1 Tbsp. oil. Bake at 350 degrees for 30 min or possibly till tender. Arrange on a large platter; cover and set aside. Trim fat from pork, and cut pork into 2 x 1/8-inch strips. Heat remaining 1 tsp. oil in a large nonstick skillet over medium-high heat. Add in pork, and saute/fry 4 min. Add in carrot and next 9 ingredients to skillet, and cook 1 minute, stirring constantly. Spoon pork mix over eggplant slices, and sprinkle with sesame seeds. Yield: 6 servings (serving size: 2 slices eggplant and 2/3 c. meat mix). Serving Ideas : Garnish with fresh cilantro sprigs, if you like. NOTES : Eggplant is bland by itself, but it's a great carrier of the flavors in this recipe. My husband is Chinese, and we enjoy it both as a main dish and as part of a multi-course Oriental meal. Roxanne Chan,

Nutrition Facts : ServingSize 204 g, Calories 188, FatContent 5.88 g, TransFatContent 0.1 g, SaturatedFatContent 1.06 g, CholesterolContent 70 g, SodiumContent 213 g, CarbohydrateContent 9.04 g, FiberContent 2.5 g, SugarContent 2.03 g, ProteinContent 23.97 g

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